I originally got this from a Cuban friend, but made some changes to it. I have had it many times, the leftovers are very good wrapped in a tortilla, too. Very filling dish.
Preparation Time
10 mins
Cooking Time
50 mins
Total Time
60 mins
Calories
258 Calories
Recipe Instructions
Step 1
Heat oil in a large saucepan over medium heat. Saute onion, bell pepper and garlic. When onion is translucent add salt and tomato paste. Reduce heat to low and cook 2 minutes. Stir in the beans and rice.
Step 2
Pour the liquid from the beans into a large measuring cup and add enough water to reach a volume of 2 1/2 cups; pour into beans. Cover and cook on low for 45 to 50 minutes, or until liquid is absorbed and rice is cooked.
Ingredients
1 teaspoon salt
1 cup chopped onion
1 tablespoon olive oil
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup uncooked white rice
4 tablespoons tomato paste
1 (15.25 ounce) can kidney beans, drained with liquid reserved
